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WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE

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Common questions

Is WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE healthy?

WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Camembert cheese is made with a simple and traditional ingredient list, including pasteurized milk, salt, starters, and rennet, which aligns with traditional cheesemaking practices.

How processed is WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE?

WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Rennet counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE

Fdl
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by FDL
Category Cheese
Summary

This Camembert cheese is made with a simple and traditional ingredient list, including pasteurized milk, salt, starters, and rennet, which aligns with traditional cheesemaking practices. Despite being classified as processed, it lacks harmful additives and maintains a clean label, allowing it to score well within its category. The processing level cap prevents it from reaching the highest scores, but its quality ingredients ensure a strong rating.

Key ingredients 4

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for coagulating milk, allowing for the formation of cheese curds.

See more about Rennet →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during aging. While necessary in cheese production, excessive sodium intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Starters
Neutral

Starters are bacterial cultures used to initiate the fermentation process in cheese. They are crucial for developing flavor and texture. These cultures are generally safe and beneficial for cheese production.

Benefits

Contribute to the development of flavor and texture in cheese through fermentation.

Processing

Group 3 · Processed

Processed Foods

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